During my high school years (circa late 90s- early 2000s), I relied heavily on All Recipes as my go-to source for baking adventures. This was before I started my crazy cookbook collection, before there were thousands of food blogs to learn from, and when Food Network still played reruns of Emeril Live and dubbed Japanese Iron Chef.
I could only bake chocolate chip cookies for so long before I didn’t want to eat them anymore. I would scour All Recipes for new cookies I’ve never tasted or tried. That’s how I was first introduced to rugelach.
The first time I made rugelach, I remember my friends went into a frenzy. None of them had ever tried this cookie pastry before. We devoured the four dozen batch I made in one night. Oh, the voracious appetite of high schoolers.
What’s not to love about this sweet crescent shaped treat? It’s flaky like a palmier (also known as elephant ears), it looks like a cute tiny croissant, and the subtle cream cheese flavor is so addicting. Till this day, some ten years after high school, I still have friends that ask me when I’m going to make them a batch of rugelach. My answer is always the same: move and be my neighbor.
I find the easiest way to make rugelach is by rolling the dough into a circle and then slicing it like a pizza to get little wedges. Rugelach can be filled with a variety of ingredients: raisins, walnuts, jams and jellies. Since I’ve been on a Nutella kick lately, I made this chocolate hazelnut version.
Because I’m big on crunch, I sprinkled the outside of the rugelach with turbinado sugar. With the melted chocolate chips, toasted halzenuts, and flaky dough, this chocolate hazelnut rugelach is one cookie I can’t ever tire of!